In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the vanilla. Stir in the flour and baking powder. Mix until smooth. Grease a 9 x 13 pan. Pour the mixture into pan. Spoon the pie filling over the top, spacing evenly in each direction. Bake at 350* for 45-50 minutes. Filling will sink into cake while baking. To serve cut into 16 pieces. Turn each piece bottom side up on serving plate. Dust with powdered sugar. Spoon whipped topping over each serving. Best if served warm

Preheat Oven - 350 Degrees. Mix Together with Fork or Mixer (On Low) thecake mix, 1 of the eggs and butter until Crumbly. Press into 13x9" Pan.Spread both cans of apple pie filling on top of crust. In separate bowl,combine the brown sugar and cinnamon and then sprinkle over top of the applepie filling. Then in separate bowl mix together the sour cream and the otheregg and drizzle over the top. Bake at 350 for 30 to 40 minutes.

Cream together the oleo (old recipe ~ we call it margarine now), sugar and eggs. Sift together flour, baking soda, cloves and cinnamon. Add to creamed mixture and mix thoroughly. Stir in chopped apple and nuts. DO NOT ADD LIQUID. Spread in a greased and floured 9x13 pan. Bake at 350 degrees for 45 minutes.

Notes: Great recipe for using up apple slices the kids didn't finish or apples that are over-ripened.

This is a really moist cake and keeps well. You can serve it warm or cold , plain or drizzled with powdered sugar glaze ~ it's still good any way you fix it.

In a mixing bowl beat margarine or butter withelectric mixer on medium speed for 30 seco>ds. Add about1/2 of the flour, the brown sugar, orange peel,half the orange juice, the egg, baking powder, andbaking soda. Beat until thourly conbined. Beat in remainingflour and orange juice. Stir in pecans and cranberres.Spread into and ungreased 11x7x1.5 inch baking pan. Bake at350 for about 25 minutes or untill a toothpick insertednear the center comes out clean. Cool in the pan on a wirerack. Sift powdered sugar over the top. Cut into bars.Makes 24

Chocolate Eclair Cake.

1 cup water

1/2 cup margarine

1 cup flour

4 eggs

1 large package vanilla puddding

2 1/2 cups milk

1 8oz cream chees, coftened

2 cups whipped topping

chocolate syrup or melted choc. chips

Boil water and margarine, remove from heat. Stir in flour, and eggs, one at a time, beating well inbetween.

Spread mixture in well sprayed sheetpan. Bake at 400 for 30 min. until browned.